Chicken and Corn Chowder
"From Our Home to Yours"
Ozark First Church of the Nazarene
2004
1 (3 lb) whole roasting Chicken
2 Tablespoons Butter or Margarine
2 cans Chicken Broth
1 large Onion, pealed and quartered
1 Stalk Celery with leaves, cut up
2 Tablespoons chopped Parsley
1 1/2 teaspoon Salt
1/4 teaspoon Pepper
2 cups Medium sized Noodles
1 pkg Frozen Whole-kernel Corn
2 hard boiled Eggs, coarsely chopped
1/4 teaspoons Saffron
Rinse chicken well in cold water. Dry with paper towels. Brown lightly in
butter in a deep kettle. Add 1 1/2 quarts water, the chicken broth, onion,
celery, salt, pepper and saffron. Bring to a boil. Reduce heat and simmer,
covered, 1 hour or until chicken is tender.
Lift out chicken, allow to cool, then shred, set aside. Strain broth. if
necessary, skim fat from broth. Add water, if necessary, to make 8 cups.
Add noodles and corn to the broth. Bring to a boil. Reduce heat and biol
gently, uncovered for 20 minutes. Return chicken topot and simmer until
heated through
Add chopped egg, parsley and if necessary, a little more salt and pepper.
REady to serve.
Billie C.
A home should be clean enough to be healthy,
and dirty enough to be happy.
anoonymous
[Non-text portions of this message have been removed]
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